Perfect with fish, chicken or red meat and even better with a sharp cheddar or over a bowl of steaming brown rice.
Delish beetroot relish
1 dessertspoon olive oil
1 red onion, peeled, diced
2/3 cup apple cider vinegar
2/3 cup balsamic vinegar
2 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon nutmeg
½ cup coconut sugar
750 grams beetroot, peeled, quartered, grated
- Heat oil, sauté onions until transparent.
- Add remaining ingredients, reduce heat and simmer on very low for 2-3 hours until sticky.
- Add more balsamic as required. Remove from heat, cool thoroughly before transferring into sterilised jars.
- Keep for up to 4 weeks in the fridge.